authentic mexican refried beans

[Barbee]

i can't seem to get them right. what's the secret? i thought it was supposed to be easy, but every recipe i try doesn't result in that delicious authentic mexican refried bean yumminess that i love. :

[thedomesticdiva]

My MIL taught me to soak, then cook with onion and garlic (no salt). I now add homemade chicken broth - Cook on low all day... Test for the right consistency, then add salt and cook 30 mins more. Then right before serving, fry chopped onions in a LOT of oil - I used to use olive oil, but now I use coconut oil (more TF) - fry the onions until really brown - almost black... Then mix in.

We usually eat them as bean soup the 1st day, beans the next and refried beans the next. This is how I cook all beans.

Enjoy :

[Attached Mama]

Authentic Mexican beans are fried in lard which is largely what gives them their particular yummy flavor.

[4clothkiddos]

Now I'm hungry! I cook my beans on LOW (easier on a gas stove) for about 5 or 6 hours until soft. Then I either puree beans and liquid in my food processor (lazy) or mash with a bean/potato masher by hand. Then heat oil in a cast iron frying pan or any fry pan. I use olive oil sometimes, but bacon grease makes the BEST beans....not healthy though. Add beans to oil and fry about 20-30 minutes adding liquid as needed. I add sea salt at the very end to taste so it isn't more than needed. Yum!

[Attached Mama]

Originally Posted by 4clothkiddos

Now I'm hungry! I cook my beans on LOW (easier on a gas stove) for about 5 or 6 hours until soft. Then I either puree beans and liquid in my food processor (lazy) or mash with a bean/potato masher by hand. Then heat oil in a cast iron frying pan or any fry pan. I use olive oil sometimes, but bacon grease makes the BEST beans....not healthy though. Add beans to oil and fry about 20-30 minutes adding liquid as needed. I add sea salt at the very end to taste so it isn't more than needed. Yum!

Actually, with TF (traditional foods) bacon grease *is* considered healthy. People ate the fats that are considered unhealthy today for 1000's of years and were the picture of perfect health - unlike most people today.

Of course the animals ate the diet they were supposed to which makes saturated fats different. For example, cows ate nothing but grass, not corn which makes them sick.

The real culprit is not saturated fats, but highly refined fats like canola oil as well as trans fats. Not to mention all the sugar and white flour.

[7kiddosmom]

The way I make refried beans is a bit different than what you would think. I render the fat from bacon, then add a few forkfulls of white flour and make a very thin rue, add salt and pepper and let it cook for a few minutes. Add the beans and some bean juice, then mash with a hand potato masher. The flour thickens up the juice. I have also found that if I use a little bit more bacon grease that it fries the beans a bit more.

My MIL makes them this way. She had 17 brothers and sisters and her mom made them like this I am sure to make them stretch a bit further. But they taste SO GOOD. I also make my own flour tortillas so we will use the fried bacon and make bean and bacon tacos. mmmmm

ETA: most mexican resturants use powdered beans and just add water

[wagamama]

Originally Posted by 7kiddosmom

I also make my own flour tortillas so we will use the fried bacon and make bean and bacon tacos. mmmmm

Could you share the tortilla recipe -- I've been looking for one!

[Attached Mama]

this is *so* making me want authentic refried beans!! I had delicious ones when in Mexico 16 years ago and some Mexicans were cooking for us. Mmm..... Everyone I traveled with - who said they hated beans - couldn't get enough of them.

Ok, so where in the world would I get decent lard and how do I know the pigs ate the proper diet and all. What are pigs supp to eat? I've avoided pork cause pigs are so intelligent, but this might just push me over the edge.

PS - and I'm not into making lard, former veg and that would be too much!

[4clothkiddos]

Originally Posted by Attached Mama

Actually, with TF (traditional foods) bacon grease *is* considered healthy. People ate the fats that are considered unhealthy today for 1000's of years and were the picture of perfect health - unlike most people today.

Of course the animals ate the diet they were supposed to which makes saturated fats different. For example, cows ate nothing but grass, not corn which makes them sick.

The real culprit is not saturated fats, but highly refined fats like canola oil as well as trans fats. Not to mention all the sugar and white flour.

I agree, except now many kinds of bacon contain too many nitrates...so it depends on the bacon grease.

[duckmom]

Originally Posted by Attached Mama

Authentic Mexican beans are fried in lard which is largely what gives them their particular yummy flavor.

yep. my grandmother (who will be 90 this summer!) was born in Mexico and has always fried her beans in lard.

I know what you mean about authentic. when I used to eat restaurant food, I always hated the beans and rice in Mexican restaurants b/c they never looked or tasted anything like my grandmothers. now that I always cook my own, my grandmother even compliments me on them!

[Flor]

Originally Posted by duckmom

yep. my grandmother (who will be 90 this summer!) was born in Mexico and has always fried her beans in lard.

I know what you mean about authentic. when I used to eat restaurant food, I always hated the beans and rice in Mexican restaurants b/c they never looked or tasted anything like my grandmothers. now that I always cook my own, my grandmother even compliments me on them!

So what is your recipe???:

[artemis33]

Originally Posted by 7kiddosmom

I also make my own flour tortillas so we will use the fried bacon and make bean and bacon tacos. mmmmm

I'd love to see your tortilla recipe as well. My efforts have been so, so. They seem to either taste undercooked or get overdone and stiff. I don't have lard though.... I want to try your beans too - a bean bacon taco sounds amazing! With a little avacado, cilantro and sour cream - mmmmmm :

I would also love to know how to find 'safe' lard. I don't trust what I see in the grocery store.

Thanks for all the recipes

[tinuviel_k]

Yep, its all about the lard. Vegetable oils just will not do the trick.

I don't have access to good lard, so I tried making them with rendered duck fat (I'd cooked duck a few days before.) Holy cow those beans were GOOD!!!

[Attached Mama]

Originally Posted by 4clothkiddos

I agree, except now many kinds of bacon contain too many nitrates...so it depends on the bacon grease.

Very very true! Just got dh some local, nitrate/nitrite free stuff today. It's hard to find.

[Attached Mama]

Originally Posted by Flor

So what is your recipe???:

ditto.... : Transport me back to my youthful trip to Mexico! I'm waiting...

[kbchavez]

check localharvest for pastured lard. You have to buy a ton to make it worth the shipping cost, but then you can freeze it. Mmmmmm.... lard!

[Metasequoia]

Originally Posted by Attached Mama

Authentic Mexican beans are fried in lard which is largely what gives them their particular yummy flavor.

: My ex is from Mexico.

[pregomonster]

I have a flour tortilla recipe that is easy, simple and only has three ingredients. 3 cups sprouted flour (I usually use sprouted wheat), 1/3 cup EVOO or CO, 1 cup water. Mix together and roll into circles that fit your pan. I usually cook on med for about 1 min. per side. They're not soaked but at least I try and use sprouted grains. Hope you like it as much as we do!

[abharrington]

ok...so help a total newbie out here. what kind of beans do i use? do ya'll soak overnight before cooking? am i right that the key is to cook the beans fully, then mash and fry in lard in my cast iron skillet?

thanks!

[duckmom]

Originally Posted by Flor

So what is your recipe???:

It's more the technique IME, since the ingredients are so basic. My grandmother never soaks her beans, but I do. When I asked her if her mother/family in Mexico soaked, she said no one ever did. this surprised me. I guess I expected that 'back in the day' everyone did things totally (albeit by today's standards) TF, yk?

I rinse/sort and soak the pinto beans overnight (or longer) in filtered water. pintos absorb a lot of water, so you need to make sure they're in a pot large enough to be able to more than cover them with water. I typically use about 2 cups dry beans in a 3.5 qt pot filled with water w/i about an inch from the top. I don't use whey or lemon to soak, just water. then I rinse, sort again, and add fresh filtered water to cook, again filling the pot until nearly full. since I use so much liquid, I usually use 1/2 (chicken) bone broth and 1/2 water b/c I hate to 'waste' my broth. I SLOWLY bring it to a very gentle boil, skim, then cover, reduce heat and simmer until desired tenderness. usually about 3 hours for me, I like them really soft and splitting. If very much water evaporates off during cooking, I add more to keep the level in the pot high. once finished cooking, I salt liberally. IMO, pintos need a lot of salt to bring out their yummy flavor. they are really good straight from the pot like this, with or without some of the liquid. my grandmother loves them like this and calls it 'bean soup.'

to fry, I just heat lard in the frying pan, add some beans and cooking liquid, and mash with a potato masher or even a fork. they thicken when they fry, so sometimes I need to add more liquid as they cook. DS and I like them thinner than DH, it's just a matter of personal preference. It doesn't take long at all since the beans are already fully cooked. we like to top them with grated cheese. they are really simple, but so good! :